Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/48

Salad Dressings. on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.

To Mix a Quantity of Dressing.

Put all the ingredients into a fruit jar, fit on one or more rubbers and the cover; then shake the jar vigorously, until a smooth dressing is formed.

Claret Dressing.

(For lettuce or fruit salad.)

Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar.

Mayonnaise Dressing.

If desired,—

Method.—An amateur will probably find it helpful to have all the utensils and ingredients thoroughly chilled, but the professional salad-maker thinks it expedient to have the ingredients and utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add 22